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Wednesday, May 13, 2009

Gluten-Free, Vegan Rhubarb Muffins!

Rhubarb is not difficult to come by during this season. In fact, you probably have neighbors or friends begging you to haul some away.

Rhubarb can be great in crisps, sauces, or compotes, but the tart, tangy flavor rhubarb offers to gluten-free muffins is unequivocal. These little beauties are delicious hot out of the oven spread with strawberry jam.

I tested this recipe a variety of ways but soon fell back on my old standard combo of ingredients. One of my favorite flours to bake with is sprouted sorghum flour, but you can use brown rice flour which is what I used for the photos here. I didn't have any rhubarb left when I made them with all sorghum flour, which actually worked out because my 4-year old requested that I make some "plain." You'll see below one of my 16-month old twins holding the plain sorghum version which was also made with apple juice instead of orange juice.

On another note, I taught a gluten-free baking class this past Monday night at our food co-op entitled Wholesome Gluten-Free Baking. The class was overfull with a long waiting list. I decided to offer this exact class again on Tuesday, May 26th from 6:00 to 8:30pm. If you are interested, please register at the co-op as soon as possible. Details about this class and how to sign up are posted on our website.

The following recipe can also be made with frozen blueberries if you are not much of a rhubarb fan. If you are interested in more whole grain muffins you can view my Teff Breakfast Muffins. For all of the gluten-free muffin and quick bread recipes here on my blog, please go here.

I know I said I would post my new grain-free, vegan brownie recipe first, but here it is, the Rhubarb Muffin. The brownie recipe will come in the near future chocolate lovers! Enjoy!

Gluten-Free Rhubarb Muffins

Rhubarb’s beautiful, rosy stalks poke up out of the ground in spring before any other fruit making them the quintessential “fruit” for this season. The tart, tangy flavor that rhubarb offers to baked goods is unequivocal. These little gems won’t last long after being baked!

3. In a separate bowl, whisk together the juice, applesauce, maple syrup, oil, vanilla, and orange zest. Pour the wet ingredients into the dry and mix together well.

4. Quickly add the rhubarb and gently fold into the batter.

5. Spoon batter into oiled muffin tin, you will fill each cup to the top. Sprinkle each with a little turbinado sugar if desired. Bake at 350 degrees F for about 20 to 25 minutes. Loosen sides with a knife and gently take out of pan and place onto a wire rack to cool.

Yield: 1 Dozen Muffins

Notes: Use sprouted sorghum flour or sprouted brown rice flour for a healthier version. Sprouted flours are easier to digest and offer nutrients that are more available. You can find sprouted flours here. For those with citrus allergies you can replace the orange juice with apricot nectar or unsweetened apple juice and omit orange zest.

About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!

44 comments:

Ali, you are true baking goddess! I can not wait to try these. I REALLY don't know what our family would be eating without your amazing recipes. The world of gluten-free, dairy-free living needs more geniuses like you!Can't wait for your next cookbook to come out.

Looks like you have created another gluten-free vegan treat just for us. I look forward to making these over the weekend. Now, is it fine to use the packaged o.j. instead of squeezing your own or is there a particular reason that freshly squeezed is better in this recipe?

I am home today with laryngitis and took a break from my computer to make these muffins. I didn't have rhubarb so I used Blueberries as you suggested (started with 2 cups and then scaled back to abut a cup of frozen blueberries). Then I decided I would make some in the little muffin cups so I could take them to Will and Ava. That is to say if I stop eating them! They are delicious and perfect texture and consistency. I am truly always amazed at how you create these recipes. Thanks as always!Deb

Mmmm ... my favorite ... rhubarb. And in a muffin I can eat! I have your first book and use it all the time and have never once found a lame recipe. They are all incredibly wonderful! The Gingerbread Cake with Maple Cashew Sauce has become a family favorite.

I'm so looking forward to getting your baking cookbook! When you're gluten-free, baked goods are such a treat.

The baking class was spectacular! We're making four of the recipes for our big family dinner this week.

I was commenting to another participant that I was so glad you love this enough to experiment. I'm a very experimental baker, but GF is relatively new for me, and, well, frankly.....I'm too cheap to fool around with these costly ingredients. Thank you so much for being willing to sacrifice yours in the name of good eatin'.

Ali, Love the muffin recipe - I also tried these with raspberries from my freezer and they were really tasty! Have you considered a book dedicated to baking recipes? I love to bake and share my goodies with my co-workers at the office so it would be really nice to have an immediate source for all of your healthy recipes.

Hi Ali, I forgot to mention that I also tried the recipe using eggs instead of applesauce and they turned out great. I took them to friends at work and they loved them. 1-2 days later still moist and delicious, I like the sorghum flour!Deb

Oh yes, I am SO making these. I have frozen blueberries in my freezer begging to be incorporated into your muffins. Thanks for the great recipe! Everything I make of yours is a winner and I'm sure this will be as well.

Gosh, I WISH I had a neighbor begging me to haul away some of their rhubarb. I became addicted to it last summer because there was so much of it in my CSA box for a couple of weeks. For some reason, I never made muffins with it. I'm saving your recipe for next month when I start getting my share of this wonderful treat. Great sounding recipe! Thanks!

hi!i made these this morning.. and i want to tell u i inadvertantly LEFT OUT the melted coconut oil.. the muffins came out looking terrific and it was deeeeeelicious! ( i am presently on phase 3 in the elimination diet but i HAD to try it before i put most of them in the freezer) my husband thinks they are fab! thank you for doing all the tinkerings for us!

Ali, I tried thsese muffins today. Added fresh strawberries and left out the applesauce. My son first declared her doesn't like rhubarb, then upon seeing the muffins decided to try them and REALLY loved them, as did our daughter!

I really appreciate all the healthy, wholesome (and gluten free!) recipes for baked goods that you provide!

These are by far the best gluten free and egg-free muffins I have ever had. And a huge bonus that they don't contain any cane sugar. This is now my standard base muffin recipe. I have made them with blueberries and cranberries (with orange zest), now I need to try peach and chocolate chip (not in the same muffin). Thank you thank you for sharing this gem recipe Ali!

These muffins are divine! This was my first recipe where I used xanthan gum and I am very impressed with the texture of the muffins. We have allergies to wheat, dairy, eggs, soy and oats. I just discovered your site and your recipes work for us! I am looking forward to purchasing your cookbook.

I just stumbled across your blog, and love it! These muffins look fabulous. I love rhubarb - I just posted a recipe for gf vegan rhubarb scones that you might like : ) I look forward to exploring more of your recipes, and thanks for sharing such a wonderful sounding recipe!

I just found your site, and boy am I glad I did! I am gluten free, sugar free, dairy free, soy free, and have had a hard time finding recipes I can actually make without trying to figure out a dozen substitutions! I am starting with these muffins, but I can't wait to try other recipes as well!

I've been enjoying your site and recipes for well over a year. Everything i've tried has been a success! I have 3 boys (6 year old and 3 year old twins) and another bundle on the way in the spring. This is the first muffin recipe I've made (and I have made a ton!) that really was amazing!

I modified it a bit - as I always tend to do. I used this recipe as a base, and made Cranberry-Orange muffins! I used about 1/2 the honey. I also added 3 tbsp of ground flax seeds to the dry mix. After mixing, I added a little coconut milk as it seem too stiff for me. Then a handful or so of dried cranberries. The smell of them cooking was delightful, but that first bite was pure bliss!!!Thank you!!!

I just wanted to drop a note to thank you guys! I've been using your cookbook since it came out and it has been such a staple in my kitchen. It was great to have this while doing the elimination diet and feeling like I couldn't eat anything, so it has been so nice to be able to make things like this, comforting nourishing muffins, the kind of stuff I've missed being gluten free. So thank you! And it feels so good to have such great resources in our local community. Blessings!

These are amazing! They also, freeze great! I am now doing the candida diet is do you think I could cut the honey out and replace with a little stevia? Not sure how I would adjust the dry ingredients.. Your website is amazing cant wait until I recieve your cookbook.. Thanks

Thank you so much for your website, I can make so many recipes and they are amazing. I made these muffins they are terrific! I am now doing the candida diet and was wondering how I could replace the honey with a litte stevia? I dont need it sweet at all, as I am used to nothing sweet now. Thanks for all your hard work.

Welcome to my blog!

Hi! My name is Alissa Segersten and I've had a love of healthy food and cooking since the age of 10. I have my degree in Nutrition from Bastyr University and am the author of three {gluten-free} food and nutrition books. When I was pregnant with my first daughter in 2001, I diligently began writing down my recipes because so many people would ask for them! Some of these recipes appeared in my first book, The Whole Life Nutrition Cookbook. I now have 5 children and am passionate about educating them about our food system so they can make the most informed choices as they grow up and are exposed to a world of processed, chemical-laden foods. Join me in my mission of helping to support families with nourishing meals! Read more about me here.